Wild rice amandine en casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Onion, chopped |
| 2 | tablespoons | Fresh chives, finely chopped |
| 1 | teaspoon | Shallot, finely chopped |
| 3 | tablespoons | Green bell pepper, finely ch pped |
| ¼ | cup | Olive oil |
| 2 | cups | Wild rice, rinsed well and d ained |
| 4½ | cup | Chicken broth, heated |
| Salt, pepper to taste | ||
| ¾ | cup | Blanched almonds, slivered |
Directions
In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened. Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir in broth, season with salt and pepper to taste, and add the almonds.
Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes. a 1952 Gourmet Mag. favorite
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